Abstract: To compare the storage tolerance and volatiles of 'Haritaz' and 'Nova' raspberries, we used these varieties as test materials. After harvesting, the raspberries were stored in air-conditioned boxes at 0℃. We determined the sensory scores and nutritional indexes of both varieties and analyzed the changes in volatile substances using GC-IMS and GC-MS techniques. At 15 days of storage, the sensory score, good fruit rate, solid-acid ratio, and vitamin C content of 'Nova' raspberries were significantly higher than those of 'Haritaz' raspberries (P<0.05). 'Haritaz' raspberries exhibited only a slight change in volatile substances. The GC-IMS results indicated that esters constitute a higher proportion of volatile substances in raspberries, with methyl acetate and ethyl acetate being the primary ones. The concentration of volatile substances in 'Haritaz' raspberries decreased with storage time, while that in 'Nova' raspberries increased, with a significant difference at 15 days. The identification of the two raspberry varieties was possible based on their volatile substances. The GC-MS test results indicated a high relative content of terpenes in raspberries. The main volatile substance shared by the two raspberry varieties was beta-violet ketone, while alpha-violet ketone was the main substance shared by the two varieties. Technical term abbreviations had been explained when first used. The language was clear, objective, and value-neutral, with a formal register and precise word choice. The text was grammatically correct and free from errors. No changes in content have been made. The GC-MS results indicate that terpenoids were present in high relative content in raspberries. Beta-violetone was identified as the main volatile substance common to both raspberry varieties, while alpha-violetone was unique to 'Nova' raspberries. The relative content of alcohols in 'Haritaz' raspberries increased significantly with storage time, while the relative content of terpenes and esters decreased significantly, resulting in flavor loss. In contrast, the proportion of volatiles in 'Nova' raspberries remained stable, maintaining their flavour. Therefore, in terms of storability and retention of volatiles, 'Nova' raspberries were superior to 'Haritaz' raspberries.